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Sauce Variations: Stir in a teaspoon of
chopped fresh tarragon, rosemary or thyme and a tablespoon of Dijon or
whole-grain mustard.
Or add a teaspoon of capers and a squeeze of lemon.
Or add a few sautéed mushrooms and a teaspoon of tomato puree.
Or add a dollop of cream. Add a bit of horseradish or a dash of Tabasco to pep
it up. |
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Pan Broiled Porterhouse
1 1/2 inch thick porterhouse, T-bone, club, rib-eye or strip
steak
Salt, coarse-ground black pepper
1/4 C. red wine, brandy, beef stock or, as a last resort, water
2 T. butter
Trim any excess fat from edge of steak and reserve it. Sprinkle each side of
steak with salt and pepper; let stand at room temperature for an hour.
Heat a heavy black iron skillet over high heat. Grease the skillet with the
reserved beef fat (or olive oil). Sear steak quickly on both sides, no more than
2 minutes per side. Then reduce heat to medium and continue cooking an
additional 2 to 3 minutes per side, to desired degree of doneness (125 to 130°F.
for medium-rare.)
Remove steak to a warm platter and place in an oven warmed to low while you make
a sauce.
Sauce: Discard all but 1 tablespoon fat from skillet. Return pan to moderate
heat and add about 1/4 cup of the wine, brandy, stock or water. As liquid boils,
scrape pan with a wooden spoon to loosen all the good stuff stuck to the bottom.
Continue cooking until liquid has reduced in volume and is slightly thickened.
Stir in butter. Pour over steak and serve.
Serves 1, 2 or 3 (allow about 8 ounces per person).
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